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Culinary traditions of Limburg
cuisines but also shares many similarities with these cuisines. Maastricht is known for its Limburgian cuisine. Limburg is a little different compared to the
Limburgian_cuisine
cuisine Limburgian cuisine French cuisine Cajun cuisine Haute cuisine Lyonnaise cuisine Nouvelle cuisine Occitan cuisine Cuisine of Quebec Cuisine of Luxembourg
List_of_cuisines
Cuisine indigenous to Europe
Lyonnaise cuisine Picardy cuisine Frisian cuisine Limburgian cuisine Luxembourgian cuisine Mennonite cuisine Monégasque cuisine Occitan cuisine Belgian
European_cuisine
Common dishes throughout Europe
Corsican cuisine Lyonnaise cuisine Cuisine and specialties of Nord-Pas-de-Calais French wine Frisian cuisine Limburgian cuisine Luxembourgian cuisine Luxembourg
List_of_European_cuisines
Regional meat dish in Europe
Zoervleis or Zoervleesj (Limburgian for sour meat, in Dutch: Zuurvlees) is a regional meat dish from the Province of Limburg, a province that exists in
Zoervleis
Pastry from the Dutch province of Limburg
resemblance to modern vlaai. A similar pie exists in the Pennsylvanian Cuisine, named "shoo-fly". This pie was introduced in Pennsylvania by Dutch and
Vlaai
Pie with a filling based on rice pudding
In Belgian and Dutch cuisine, tarte au riz (French: rice pie), rijsttaart(je)/rijstevlaai (Dutch: rice flan), or German: Reisfladen (German: rice flan)
Rijstevlaai
Sweet and Salty Limburgian pastry
Nonnevot (also: strik or poeffel) is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally
Nonnevot
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